Still working on getting this right.
1 store-bought roasted chicken
1 cup diced celery
1 cup baby carrots
2 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) jars Chicken gravy
2 tsp. Worcestershire
2 cups egg noodles, cooked
Remove the skin from the chicken and shred the meat from the bone. Put the
chicken into a slow cooker along with the celery, and carrots. Stir in
broth, gravy and herbs and season with salt and pepper. Cover and cook
on high setting for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, serve over a bowl full of noodles with a nice crusty bread. And of course a cold beer.
4 medium carrots, cut into 1/4-inch slices
4 stalks celery, cut into 1/4 inch slices
1 onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
salt & fresh ground pepper
1 (3 1/2 lb) roasting chickens (about 3 1/2 pounds)
3 cups egg noodles, uncooked
1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
4. Skim fat from soup and discard. Return chicken to soup to serve.